Ingredients
Vegetables
- 2 Kirby cucumbers, sliced into 1/8-inch thick pieces
- 1 green onion, chopped
Dressing
- 1 1/2 teaspoon white distilled vinegar
- 1 teaspoon soy sauce
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
Garnish
- 2 teaspoons gochugaru (Korean chili pepper flakes)
- 1 teaspoon sesame seeds
Instructions
- Mix the vegetables: Place the cucumber slices and chopped green onion in a medium or large mixing bowl and set aside.
- Make the dressing: In a small bowl, mix vinegar, soy sauce, and minced garlic. Stir in sugar and salt, continuing to stir until the sugar fully dissolves, creating a balanced tangy and savory dressing.
- Combine the dressing with the veggies: Pour the prepared dressing over the cucumber slices and green onions, then toss thoroughly to evenly coat the vegetables with the flavorful mixture.
- Add smokiness and serve: Sprinkle the Korean chili pepper flakes (gochugaru) and sesame seeds over the salad, tossing again until the cucumbers are evenly coated with the spicy and nutty garnish. Serve immediately for best freshness and crunch.
Notes
- For extra crunch, chill the cucumbers before slicing.
- Adjust the amount of gochugaru to control the spice level.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Replacing soy sauce with tamari will make it gluten-free.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegetarian
